When I lived in Michigan, every summer, my friend Kim made a southwest coleslaw recipe everyone lived. Of course, it wasn’t vegan, so recently, I asked for her recipe, so I could “veganize” it for my family. So, my southwest coleslaw recipe is a vegan version of Kim’s recipe, but I added a few other veggies to make it a meal rather than a side dish. But, feel free to serve southwest coleslaw as a side dish or an entree!
Even though I added a few more veggies and a different coleslaw combination, the integrity of the creamy coleslaw is the same. Similar to Kim’s recipe I added tortilla strips, but I made my homemade, oil-free tortilla strips instead of using bagged tortilla strips. And, I used my Vegan Southwest Dressing in place of the southwest ranch dressing in her recipe.
So, let’s make southwest coleslaw recipe the vegan way.
THE INGREDIENTS FOR SOUTHWEST COLESLAW
First, I chose a 10-ounce bag of Trader Joe’s Cruciferous Crunch Collection, which is a bag of shredded kale, Brussels sprouts, green cabbage, and red cabbage.
OTHER SUGGESTED COLESLAW COMBINATIONS: PICK YOUR FAVORITE
- Napa cabbage and red cabbage
- Green cabbage and red cabbage
- Broccoli slaw
- Jicama Slaw
OTHER SOUTHWEST COLESLAW INGREDIENTS
- Shredded carrots
- Corn (fresh grilled corn on the cob, canned or frozen corn or hominy)
- Black beans (or sub pinto beans or chickpeas)
- Green onions
- Baby bell peppers
DRESS WITH A HEALTHY VEGAN SOUTHWEST DRESSING RECIPE
One of my favorite salad dressing, Vegan Southwest Dressing, is perfect for this southwest coleslaw recipe.
HOW TO MAKE OIL-FREE TORTILLA STRIPS
If you love the crunch of tortilla chips or tortilla strips, there is an easy way to make oil-free, healthy ones! All you need is a few ingredients and an air-fryer or oven.
First, find your favorite oil-free tortillas. Some of my favorites, for example, are a combination of yellow and white corn but pick your favorite. Here are some great no-oil brands I love.
To begin, I used white corn tortillas, and using a pizza cutter, I cut the tortilla in strips. Then, I added the cut tortillas into a bowl and tossed them in the juice of a lime. Next, I sprinkled a combination of chili powder and cumin.
Once seasoned, I add to the basket of my air-fryer, and cook at 370 degrees for 10 minutes, tossing once at the 5 minutes mark. If using an oven, place lime soaked and seasoned tortilla strips on a baking sheet with a silicone baking and cook in a 375-degree oven. Then, remove from the oven and turn over and cook for another 10 minutes.
When I serve southwest coleslaw, I like to add the tortilla strips on top for a little extra crunch.
In order to “veganize” any recipe, all you need to do is replace the non-vegan ingredients with your favorite vegan ingredients. Any recipe, even my friend Kim’s southwest coleslaw recipe, can be made healthy and plant-based.
INTERESTED IN OTHER VEGANIZED SALADS? YOU WILL LOVE THESE
- Chinese Chicken Salad
- Vegan Chicken Salad
- Chickpea Tuna Salad
- Jackfruit Tuna Salad
- Antipasto Salad
- Italian Chopped Salad
- Vegan Taco Salad